Cream of Broccoli Cheese Soup II

It’s creamy, it’s cheesy and it’s good. You can add chicken if you like. I season the broth with garlic powder, pepper, sugar and salt.



Step: 1

In a large pot over medium heat, combine broth, broccoli, onion, carrots and bay leaf. Bring to a boil, then reduce heat and simmer until vegetables are tender. Remove bay leaf. (At this point, you may remove the broccoli stalks, carrots and onion and puree in a food processor, then return them to the pot, if desired.)

Step: 2

Stir in the cheese until melted. Adjust seasonings. Stir in half-and-half and heat through.


Per Serving: 195 calories; protein 9.4g; carbohydrates 13.8g; fat 12.6g; cholesterol 38.6mg; sodium 369.7mg.

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